Category Archives: Raw Milk

USA – Next Generation Farm recalls raw milk due to Salmonella

Posted on March 23, 2022 by | Leave a comment

Food Poison Journal

New York State Department of Agriculture and Markets warned residents to avoid consuming raw milk from a farm in Adams due to possible salmonella contamination.

According to the Department, consumers should not consume unpasteurized raw milk from Next Generation Farm which is located at 9922 County Route 152 in Adams, which is located in Jefferson County.

According to a press release from the Department, a sample of the milk was collected by an inspector from the Department who discovered the product was contaminated with Salmonella. The producer was notified of a preliminary positive test result on March 9.

Further laboratory testing was completed on March 21 and confirmed the presence of Salmonella in the raw milk sample. The producer was prohibited from selling raw milk until subsequent sampling indicate that the product is free of harmful bacteria.

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Raw Milk, Salmonella

France – Semi-salted Raw Milk Farm Butter – Salmonella

Posted on March 10, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Milk and dairy products
  • Product brand name DUMESNIL FARM
  • Model names or references Semi-salted farm butter, made at the Castillon farm, with raw milk
  • Identification of products
    GTIN Lot Dated
    0656272471057 bds270122 Use-by date 02/21/2022
  • Packaging Whole butter wrapped in food packaging foil
  • Marketing start/end date From 01/28/2022 to 02/02/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 76.658.003 EC
  • Geographic area of ​​sale Regions: Normandy
  • Distributors See table List of points of sale below
  • List of points of saletraceability_of_butter_from_27.01.22.pdf

Practical information regarding the recall

  • Reason for recall presence of Salmonella
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Raw Milk, raw milk cheese, Salmonella

France – Soft Raw Milk Farm Butter – Salmonella

Posted on March 10, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Milk and dairy products
  • Product brand name DUMESNIL FARM
  • Model names or references Soft farm butter, made at the Castillon farm, with raw milk
  • Identification of products
    GTIN Lot Dated
    0656272304409 bdx270122 Use-by date 02/21/2022
  • Packaging Whole butter wrapped in food packaging foil
  • Marketing start/end date From 01/28/2022 to 02/02/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 76.658.003 EC
  • Geographic area of ​​sale Regions: Normandy
  • Distributors See table List of points of sale below
  • List of points of saletraceability_of_butter_from_27.01.22.pdf

Practical information regarding the recall

  • Reason for recall presence of Salmonella
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Raw Milk, raw milk cheese, Salmonella

France – The 76 pie chart – Raw Milk Cheese- Salmonella

Posted on March 10, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Milk and dairy products
  • Product brand name DUMESNIL FARM
  • Model names or references The 76 camembert, creamy & powerful, with raw milk from Normandy
  • Identification of products
    GTIN Lot Dated
    0656272919924 le76250122 Use-by date 03/26/2022
  • Packaging Whole camembert wrapped in food packaging foil
  • Marketing start/end date From 02/14/2022 to 02/16/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark EN 76.658.003 EC
  • Geographic area of ​​sale Regions: Normandy
  • Distributors See table List of points of sale below
  • List of points of saleTRACABILITE_CAMEMBERT_LE_76__du_25.01.22.pdf

Practical information regarding the recall

  • Reason for recall presence of Salmonella
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Raw Milk, raw milk cheese, Salmonella

France – Le Carré Fécampois – Raw Milk Cheese -Salmonella

Posted on March 10, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Milk and dairy products
  • Product brand name THE FARM DUMESNIL
  • Model names or references The Carré Fécampois, specialty of the farm, creamy & powerful, with raw milk from our cows
  • Identification of products
    Lot Date
    carr250122 Use-by date 03/26/2022
  • Packaging Whole cheese wrapped in food wrap
  • Marketing start/end date From 02/21/2022 to 02/24/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 76,658,003 CE
  • Geographic area of ​​sale Regions: Normandy
  • Distributors See table List of points of sale below
  • List of points of saleTRACABILITE_CARRE_du_25.01.22.pdf

Practical information regarding the recall

  • Reason for recall presence of Salmonella
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Raw Milk, raw milk cheese, Salmonella

France – La Parceye – Raw Milk Cheese -Salmonella

Posted on March 10, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Milk and dairy products
  • Product brand name THE FARM DUMESNIL
  • Model names or references La Parceye, powerful & creamy heart, with raw milk from Normandy
  • Identification of products
    GTIN Lot Date
    0656272158231 py250122 Use-by date 04/15/2022
  • Packaging Whole cheese wrapped in food wrap
  • Marketing start/end date From 07/02/2022 to 02/03/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 76,658,003 CE
  • Geographic area of ​​sale Regions: Normandy
  • Distributors See table List of points of sale below
  • List of points of saleTRACABILITE_PARCEYE_du_25.01.22.pdf

Practical information regarding the recall

  • Reason for recall presence of Salmonella
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Raw Milk, raw milk cheese, Salmonella

France- Le P’tit Havrais – Raw Milk Cheese – Salmonella

Posted on March 10, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Milk and dairy products
  • Product brand name THE FARM DUMESNIL
  • Model names or references Le P’tit Havrais, specialty of the farm, powerful & creamy heart, with raw milk from Normandy
  • Identification of products
    GTIN Lot Date
    0656272139568 pth250122 ou gh250122 Use-by date 03/26/2022
  • Packaging Whole cheese wrapped in food wrap
  • Marketing start/end date From 08/02/2022 to 10/02/2022
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 76,658,003 CE
  • Geographic area of ​​sale Regions: Normandy
  • Distributors See table List of points of sale below
  • List of points of saleTRACABILITE_P_TIT_HAVRAIS_du_25.01.22.pdf

Practical information regarding the recall

  • Reason for recall presence of Salmonella
  • Risks incurred by the consumer Salmonella spp (causative agent of salmonellosis)

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, food safety training, Food Testing, Raw Milk, raw milk cheese, Salmonella

Research – Prevalence of Mycobacterium bovis in milk on dairy cattle farms: An international systematic literature review and meta-analysis

Posted on February 19, 2022 by | Leave a comment

Science Direct

Bovine tuberculosis, caused by Mycobacterium bovis (M. bovis), is a globally distributed chronic disease of animals. The bacteria can be transmitted to humans via the consumption of unpasteurised (raw) milk, thus representing an important public health risk. To investigate the risk of zoonotic transmission of M. bovis via raw milk, this study systematically reviewed published studies to estimate the prevalence of M. bovis in on-farm bulk-tank milk (BTM) and individual cow’s milk (IM) by meta-analysis.

In total, 1,339 articles were identified through seven electronic databases and initially screened using titles and abstracts. The quality of 108 potentially relevant articles was assessed using full texts, and 67 articles comprising 83 studies (76 IM and 7 BTM), were included in the meta-analysis. The prevalence of M. bovis in IM and BTM was summarised according to the diagnostic test used, and the tuberculin skin test (TST) infection status of the individual cows (for IM) or herds (for BTM). Heterogeneity was quantified using the I-squared statistic. Prediction intervals (95% PIs) were also estimated.

For IM, the overall prevalence was summarised at 5% (95%CI: 3%–7%). In TST positive cows, prevalence was summarised at 8% (95%CI: 4%–13%). For BTM, the overall prevalence independent of individual herd TST infection status was summarised at 5% (95%CI: 0%–21%).

There was considerable heterogeneity evident among the included studies, while PIs were also wide. Inconsistency in the quality of reporting was also observed resulting in missing information, such as the TST infection status of the individual animal/herd. No study reported the number of M. bovis bacteria in test-positive milk samples. Several studies reported the detection of M. tuberculosis and M. africanum in milk.

Despite international efforts to control tuberculosis, this study highlights the risk of zoonotic transmission of M. bovis via unpasteurised milk and dairy products made using raw milk.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Mycobacterium, Raw Milk, Research, Zoonosis

Research – Assessment of the Microbiological Quality and Safety of Unpasteurized Milk Cheese for Sale in England between 2019 and 2020

Posted on February 17, 2022 by | Leave a comment

Journal of Food Protection

Cheese made with unpasteurized milk has been associated with outbreaks of illness. However, there are limited data on the prevalence of Shiga toxin–producing Escherichia coli (STEC) in these products and a lack of clarity over the significance of E. coli as a general indicator of hygiene in raw milk cheeses. The aim of this study was to provide further data to address both of these issues, as well as assessing the overall microbiological quality of raw milk cheeses available to consumers in England. A total of 629 samples of cheese were collected from retailers, catering premises, and manufacturers throughout England. The majority (80%) were made using cow’s milk, with 14% made from sheep’s milk and 5% from goat’s milk. Samples were from 18 different countries of origin, with the majority originating from either the United Kingdom (40%) or France (35%). When interpreted against European Union microbiological criteria and United Kingdom guidance, 82% were considered to be of satisfactory microbiological quality, 5% were borderline, and 12% were unsatisfactory. Four samples (0.6%) were potentially injurious to health due to the isolation of STEC from one, >104 CFU/g of coagulase-positive staphylococci in two, and >100 CFU/g of Listeria monocytogenes in the fourth sample. Indicator E. coli and Listeria species were detected more frequently in soft compared with hard cheese. Higher levels of indicator E. coli were significantly associated with a greater likelihood of detecting Shiga toxin genes (stx1 and/or stx2).

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Raw Milk, raw milk cheese, Shigatoxin, STEC, STEC E.coli, STX 1, STX 2

France – Raw Cream- Listeria monocytogenes

Posted on February 15, 2022 by | Leave a comment

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Milk and dairy products
  • Product brand name raw cream
  • Model names or references raw cream
  • Identification of products
    Lot
    all lots from January 1, 2022 to February 11, 2022
    all lots from January 1, 2022 to February 22, 2022
  • Products List placard_listeria-3.pdf Attachment
  • Marketing start/end date From 01/01/2022 to 11/02/2022
  • Storage temperature Product to be stored in the refrigerator
  • Geographic area of ​​sale Regions: Centre-Val de Loire
  • Distributors“alimen’terre” a la chapelle vendomoise “candepicerie” a cande sur beuvron “la sologn’hotte” “vival” a contres “ouchamps des lyces” a ouchamps “superette cocci market” a cour cheverny ” earl dufraisse ” a cheverny

Practical information regarding the recall

  • Reason for recall Listeria monocytogenes
  • Risks incurred by the consumer Listeria monocytogenes (causative agent of listeriosis)

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Posted in food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, listeriosis, Raw Milk